No-Cook Smoked Salmon Salad (Spread or Dip) Recipe
A refreshing and flavorful No-Cook Smoked Salmon Salad that can be served as a spread or dip. Combining the smoky richness of salmon with the zestiness of lemon, heat from jalapeño, and the briny tang of capers, this salad is perfect for a quick appetizer or light meal with minimal prep and no cooking required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including refrigeration time)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Smoked Salmon Salad
- 8 oz smoked salmon
- ¼ cup red onion, minced (about ½ medium onion)
- 1 jalapeño, minced (seeds left in or removed as preferred)
- 1½ Tbsp capers, drained
- 2 Tbsp scallions, thinly sliced
- 1 lemon, zested plus 1 Tbsp fresh lemon juice
- 1 Tbsp dill, finely chopped
- 2 Tbsp extra virgin olive oil
- ¼ tsp Kosher salt
Instructions
- Chop smoked salmon: Finely chop the smoked salmon into small, bite-size pieces using a sharp knife, placing the chopped salmon into a large mixing bowl.
- Add remaining ingredients: Add minced red onion, minced jalapeño, drained capers, thinly sliced scallions, lemon zest, lemon juice, and finely chopped dill to the bowl with the salmon.
- Toss with olive oil: Drizzle extra virgin olive oil over the mixture and stir well to combine all the flavors evenly.
- Season and refrigerate: Taste the salad and season with kosher salt as needed. Refrigerate for at least 1 hour to allow the flavors to meld, though it can be served immediately if desired.
Notes
- For less heat, remove seeds from jalapeño before mincing.
- This salad works perfectly as a spread for crackers, toast, or bagels.
- Refrigerating allows the flavors to meld but is optional if you are short on time.
- Use good quality smoked salmon for best flavor.
